Take the eggplant, wash and cut into slices 2 cm thick. Add a little salt and put them to tower above the other slice, put a weight on top to remove excess water and to remove the bitterness of the eggplant (this takes about 2 hours).

Take the eggplant, flour, and fry in hot oil about 1 minute. In a single mould you put the layers starting with tomato sauce and basil, add a slice of eggplant a tablespoon of tomato sauce and basil, A fresh Italian basil leaves, a tablespoon of mozzarella cheese and a teaspoon of parmesan cheese (it should be done 6 times).

After that put the mould in the oven and cook for 15/20 minutes at 200 degrees. To prepare wafer of parmesan cheese; take the parmesan cheese grated add a pinch of thyme, black pepper and mix together.

Take a baking tray with baking paper, cover it with the parmesan cheese make dish a diameter of 7cm and baked about 8/10 minutes at 200 degrees. Wash mix salad and drain well, season with Italian dressing (extra virgin olive oil, balsamic vinegar, salt, black pepper).

Assemble the dish and serve as the picture.

You can find the great taste of Melanzane alla Parmigiana at The Bistro Restaurant.